Top Tip
Doesn’t matter what
shape your slow cooker is,
this recipe will work well in
all types – just remember
to line the base to make
it easy to get out.LCSPINACH, MUSHROOM
AND BACON QUICHE
PREP TIME: 20 MINS
(+ 30 MINS STANDING)
COOK TIME: 2 HOURS 45 MINS (LOW)
SERVES 8 (AS A LIGHT MEAL)
1 Tbsp olive oil
200g mushrooms, chopped
1 small capsicum, chopped
300g pkt frozen chopped
spinach, thawed, drained,
excess moisture
squeezed out
90g (¾ cup) shredded
Swiss cheese
75g (1/2 cup) plain flour
¾ tsp baking powder
8 x 60g eggs, lightly whisked
500ml (2 cups) low-fat milk
2 Tbsp chopped chives
Freshly ground black pepper
4 slices Weight Watchers
98% fat free bacon, chopped
2 cups garden salad,
per person, to serve
1 Line the base of a slow cooker
with a piece of baking paper. Spray
the base and side of slow cooker
with cooking spray.
2 Heat the oil in a medium
non-stick frying pan over a
medium-high heat. Add the
mushrooms and capsicum and
cook, stirring occasionally, for
4-5 minutes or until the
mushrooms soften. Remove
pan from the heat and stir in
spinach and cheese. Set aside
for 10 minutes to cool slightly.
Stir in flour and baking powder.
3 Whisk the eggs, milk, chives
and pepper in a medium bowl.
Stir in the mushroom mixture.
Pour mixture into the lined slow
cooker. Cover and cook on
low-heat setting for 2-2 1 / 2 hours- sprinkling the bacon over the top
after 1 hour of cooking - or until
a knife inserted into the centre
comes out clean. Turn off the
cooker. Set the quiche aside in
the cooker for 30 minutes.
4 Use a knife to loosen the edge
of the quiche. Carefully lift the
quiche from the cooker. Transfer
quiche to a cutting board and
cut into slices. Serve with salad.
NUTRITION INFO
PER SERVE 1190kJ, protein
20g, total fat 15g (sat. fat
5g), carbs 14g, fibre 6g,
sodium 417mg- Carb exchanges 1
- GI estimate low
- Lower carb
- GI estimate low
slow cooker